Work Crew Bosses

The format or structure of the Work Crew Presentation is up to the Speaker and Camp Director. It is either a ‘stand alone’ event or the first part of a Club. Regardless of when it is scheduled, it should be well organized, upbeat, and fun. Prayer, song selection, and practice are important components of a successful Work Crew Presentation.

DINING HALL STAFF/SERVERS

(14): Primarily responsible for serving food to guests during meals and for clearing and setting the Dining Hall.

SANITATION ASSISTANT

(2): Responsible for collecting garbage, burning garbage, and recycling. Must be self-motivated and able to work alone. Attention to detail is very important. Part of the Outdoor Crew.

GENERAL MAINTENANCE

(1): Spends most of the time with SS or Interns doing a variety of maintenance jobs. Tasks range from small repairs to cleaning gutters, or moving materials. Experience with tools an asset. Part of the Outdoor Crew.

LANDSCAPE

(2): Report to the Landscape Intern. Responsible for watering, feeding, and cutting all lawns at Malibu. Hours of pushing a lawnmower and weed whacking await! Must be able to work independently. Attention to detail is very important. Part of the Outdoor Crew.

HOUSEKEEPING

(8): Work under supervision of Housekeeping Interns and Summer Staff in the Linen Nook and Laundry. Responsible for doing all of the laundry in camp (1,000 sheets, 1,000 towels, all WC, SS, and Intern laundry, plus linens from Food Services) as well as all Housekeeping functions.

KITCHEN

(4): This crew cuts, chops, slices and dices and generally makes food appear for 500 at each meal. Previous commercial / institutional cooking experience is not required. Must enjoy cooking, and getting up early! These WC tend to be more connected to the Kitchen Staff than WC because of shifts and mealtimes.

PITS

(7): Washing dishes and pots and pans pretty much sums it up! Approximately 24,000 place settings will pass through the Pits in 3 weeks – the equivalent of 6 years’ dishes for a family of 4! Avoid people with skin conditions. Must be committed to quality work.

TRADER

(1): Direct retail service to guests. Will fold, take stock, fold, stock shelves, fold, clean, fold, do sales, and fold. Part of Main Street.

INN

(3): Much more than scooping Ice Cream! Inn staff keep the Inn and surrounding area clean, make Ice Cream, stock shelves, handle sales and customer relations, and mix drinks!

The Welcome Songs sung by the Work Crew should be chosen in conjunction with the Program Director prior to camp. Work Crew sings a welcome song at dinner night 1 for campers.

WE ARE THE WORK CREW

We are the Work Crew, we work at Malibu

Love it, you bet we do, we're telling you!

And in our memories, dear to our hearts you'll be,

Malibu will surely shine, all of the time (hey!)

BE OUR GUEST

Be our guest, be our guest,

Put our service to the test.

On an inlet trip or zip ride,

It will be the very best.

Try the swing, take a ski,

So much fun for you and me!

Try Red River, it’s delicious -

(Don't believe me? . . . ask the dishes!)

We will sing, so will you,

After all – it’s Malibu!

And the service here is never second best.

We are the Work Crew, we love to serve you!

So be our guest, be our guest, be our guest!

In order to ensure a healthy month for the Work Crew and Summer Staff, regular cleaning processes for the Work Crew and Summer Staff housing will be followed at all Young Life camps. All Work Crew and Summer Staff will be involved in cleaning their lodges so they understand the team’s responsibility for cleanliness.

The Housekeeping Work Crew Boss will play an active role in the training and scheduling of cleaning tasks. The camp Housekeeping Supervisor will assist with the initial cleaning and training and as needed throughout the assignment to ensure that the Work Crew and Summer Staff have a healthy living space.

Daily

Lobby and meeting areas

1. Remove all personal items in common areas as well as the front porches.

2. Pick up dorm areas.

Twice a Week

Lobby and meeting areas

1. Vacuum and sweep.

2. Pick up trash, empty trash cans and replace liners, clean inside of trash cans as needed.

Bathrooms

Once a week by the Work Crew housekeepers.

Once a week by the Work Crew and Summer Staff as they clean their rooms.

1. Sweep floors.

2. Scrub showers.

3. Disinfect toilets.

4. Clean sinks with sanitizer.

5. Clean mirror.

6. Take out trash and replace liner.

7. Stock supplies – soap, toilet paper, cleaning supplies, etc.

Once a Week

Lobby and meeting areas

1. Clean windows and glass in doors.

2. Sweep porches, steps and entryway floors.

Sleeping areas

1. Dust mop and/or vacuum.

2. Change sheets.

3. Take out trash and replace liners.

Laundry

1. Personal laundry washed.

2. It is mandatory that each person put clean sheets on their beds and get a clean towel once a week; specific day determined by the housekeeping supervisor.

END OF SESSION

Before cleaning starts, Work Crew and Summer Staff should be packed and the luggage removed from the lodge. The goal is to have the rooms completely ready for the arrival of the new Work Crew and Summer Staff.

Sleeping areas

1. Dirty linens and towels taken to laundry or place designated by housekeeping supervisor.

2. Drawers and clothing units checked for personal items and trash.

3. Beds made with clean linens or bed packs placed on the ends of the beds.

4. Unclaimed items taken to the lost and found area.

5. Trash taken out.

6. Dust mop and/or vacuum.

Bathrooms

1. Floors swept.

2. Whole showers scrubbed.

3. Toilets disinfected.

4. Stock supplies.

5. Clean sinks with sanitizer.

6. Clean mirror.

7. Empty trash and replace liners.

8. Mop floors when done.

Common areas

1. Trash collected and taken out.

2. Personal items claimed.

3. Lost and found taken to the appropriate area.

4. Wipe down any sinks, counters, and tabletops.

5. Vacuum/sweep.

6. Clean any public bathroom attached to this area.

7. Sweep porches, steps, and entryway floors.

8. Clean windows and glass in doors.

Food Service Philosophy

As in all areas of camp, food service is a visual representation of the Gospel. We strive to convey the idea that we have lovingly prepared for campers and are here to serve them bountifully.

Through our hospitality, carefully planned meals and atmosphere, and attention to guests’ needs and requests, we aim to display the abundant, welcoming love of Christ.

Aesthetics of the Dining Room

Our goal is for the Dining Room to exude the excellence and abundance of Christ. Our goal is to show guests that we have lovingly and thoughtfully prepared for their arrival. Whether ever noticed or not, everything we do speaks to someone’s value and that they are wanted here, from the place settings to the service of our Dining Room staff.

Our Attitudes towards Guests

How the Dining Room staff responds to and serves guests starts with you and is then conveyed to the Servers. Quality service is achieved by getting the food to the tables quickly, efficiently, and with love. Quick and efficient service will be taught at the beginning of our assignment but loving service is a mindset that needs to be practiced. Verbal responses and body language communicate to our guests how we feel about them and how willing we are to serve them.

In Food Service, we are a team - and you are an important part of that team! Our goal for you as the Dining Room Work Crew Boss is for you to have ownership over the Dining Room and all that takes place there. As the Food Service Camp Staff, we will equip you with systems and guidelines to make your month as efficient and trouble-free as possible. Ultimately, however, you are the one who will be running the Dining Room on a daily basis, and we want to partner with you to make your time here as productive and relevant to your personality and ministry as possible. We expect you to lead spiritually, mentor, and care for your Work Crew while also providing an excellent atmosphere and environment where guests can experience Christ. We are so thankful for you stepping into this role and cannot wait to walk through it with you!

It is our goal and desire for you to set the tone for your Work Crew with the first encounter that you have with them. As stated before, we view you as the ultimate authority and spiritual leader for your Servers. One way to make this clear immediately is for you to take a central role in their orientation process. This training manual is one small facet of your training time and provides a framework for what we will cover with you when you arrive. You and a Food Service Camp Staff will meet to train you in everything covered in this manual. You will then decide what facets of the orientation you would like to lead and what you would like the Food Service Camp Staff to assist with.

This orientation time will not all be in one sitting and will be a continual process. You will work side by side with a Food Service Camp Staff during this process to make sure that all information is communicated clearly and in an organized fashion. Any ideas for the orientation time are gladly welcome and can be easily incorporated into our time. Below is an outline of what the Food Service Camp Staff would like to communicate to the Servers and train them in. This is what has typically equipped Servers to be successful immediately as Work Crew but all of this is flexible to meet your needs, personality style, and vision for the month.

• Our Foundation and Focus: This will consist of a charge to Servers as to what their primary goal and focus is for the month - To glorify God and enjoy Him through actively serving the needs of our guests and those around us in a loving manner. Mark 10:45, Ephesians 4: 1-6, 1Peter 4:7-11

• Basic Ground Rules:

1. No sitting on anything that food could or would be on.

2. Clean as you go.

3. Personal items hang on hooks on cardboard ramp and nowhere else.

4. Wash your hands in the designated server stations, not in the kitchen.

5. Everything has a place; everything in its place.

6. No grazing or eating in the kitchen or near the tables.

7. No Chewing Gum when working in this building.

8. In and Out Doors

9. Appropriate Dress (outlined in Dressing to Impress)

10. Cups and Glasses without lids. In your hands, in their storage area, nowhere else.

11. Mopping of the dining Room must be done once a day (after dinner works best)!

• A Kitchen Tour

• A Serving Class (outlined in During a Meal, How to Serve the Servers section)

• Secondary Jobs assigning and training

• Training on pre-setting, setting, and bussing the Dining Room

To ensure that every table is set with care and precision, there is a tried and true system to assist with the pre-setting, bussing, and setting of the Dining Room.

The Snake Method

The snake method is designed to ensure that all tables are being attended. Each server will begin at a designated table on one side of the room. Servers will then proceed up and down the rows until they finish on the other end of the room. When this method is in place one should be able to look at the last table and see what items have been completed in your pre-setting, bussing, or setting process of every table in the snake.

See image below

Clock System

The clock system is another way to streamline the pre-setting and setting procedures. We use the clock as coordinates for the whole Dining Room and as indicators on each individual table (see diagram on next page). The clock system comes into play during the setting/pre-setting process by giving each table a defined way of being set and a guide to ensure uniformity.

See image below

Malibu Club Food Service asks all volunteers and staff to appear professional and follow all local Health Department guidelines. As a part of the Food Service team, Servers will be asked to wear closed toed shoes and avoid all tank tops or other sleeveless tops. If your hair is longer than chin length, we ask that you tie it back. Additionally, Young Life asks that Servers avoid most shirts with words/messages on them (exceptions are made for school/college logos, Young Life shirts, etc.) and ripped or torn clothing.

As the Dining Hall Work Crew boss, you and your Assignment Team can set further clarifications as you see fit (ex. Themed meals, Work Crew Shirts, etc.), we just ask that you let the Food Service staff know about these as well so they can help present the same instructions to volunteers.

Secondary Jobs are responsibilities that Servers have in addition to the serving, setting, and bussing of the Dining Room. These secondary jobs help serve the Dining Room as a whole by making sure that no small things fall through the cracks in the busy daily schedule of the summer camping season. Each Server will have one or two secondary jobs and will typically work with another Server to accomplish these. You and the Servers will be trained how to do their secondary job, when it is most efficient to do their secondary job, and how often it needs to be done.

Our goal is for the Servers to be self-directed in these jobs and to initiate completing them once they are trained. Our goal is for you not to have to initiate all of these tasks every time they need to be done, but we do ask that you are aware of them and are ensuring that they are completed up to our level of excellence. The Food Service Camp Staff will partner with you to assign these jobs and to train them effectively.

These are our secondary jobs and the number of Servers we assign to them:

• Centerpiece Refillers: 2

• Laundry, Chemical Buckets and Linen: 2

• Juice: 2

• Milk and Cereal: 2

• Fruit Cart: 2

• Coffee Stations: 2

• Buffet: 2

• Chairs :1

• ALL SECONDARY JOBS NEED TO BE DONE & AREAS NEED TO BE DEEP CLEANED

• Mop and Spot Scrub Floors

• Windows if needed

• Server’s stations if needed

For pre-setting the tables, bussing the tables, and setting the tables you, as the Dining Room Work Crew Boss, will be in charge of your Work Crew Servers. At the beginning of the session while everyone is learning, no job or task should be started unless you ask someone to do it. In order to keep these processes efficient and well-organized, we recommend you train Servers to always report back to you before starting a new job. This enables you to have full knowledge of exactly what is being done in the Dining Room and what has not yet been done. Once jobs have been trained and well learned, we can encourage Servers to be self starters.

Pre-setting the Dining Room, or “pre-sets”, occur typically 30 minutes before the camper meal. Pre-sets consist of food and beverage items that need to be kept chilled prior to the meal (i.e. water pitchers, lettuce and tomato platters, bread). The most temperature sensitive items will be set last. When these items are placed on the table, it is essential to continue to present an organized, uniform table to portray the excellence of Christ. Therefore we use the snake and clock methods to ensure all of the waters are in the same spot on every table and so on.

The end goal for the pre-set time is for all items to be on the table with ten minutes left till the meal. At this point servers should be able to double check their individual tables for the correct number of seats and place settings, an orderly, excellent looking table etc. Once all tables are clear and ready for guests, any remaining time should be spent praying for the guests and the meals they will enjoy at the table. At five minutes to the meal, servers should be entering the kitchen for the start of the meal.

The pre-set time period can be hectic if you and the Servers do not arrive with the mind-set that it is “Game Time.” There is a lot to accomplish in the 30 minutes leading up to a meal and the priority is to always start the meal on time. If you believe that 30 minutes is not enough time to accomplish all that you need to, you have the authority to have the Servers in earlier. The best way to ensure that you will accomplish all that you need to in the pre-set time is to be sure all servers know exactly when to be back and that it is time to work at that time.

During the meal there are a handful of responsibilities that you as the Dining Room Boss will be managing.

Communicating with Program

The purpose of communicating with the Program Team prior to a meal is to ensure that the meal runs smoothly and coincides seamlessly with any program events or announcements. We want you to be pro-active in determining what special events may be happening during the meal so that you can prep your Servers and so that the service of the guests’ food does not distract from the program event taking place. We will provide you with some questions to prod the Program Team’s mind to get an accurate picture of what the meal will look like. Once you have a feel for the meal, it is then your job to communicate with the Food Service Camp Staff to ensure that all facets of the meal will run smoothly.

Communicating with the Food Service Camp Staff

During the meal there are several details that need to be communicated to the Food Service Staff and several times at which communication need to take place. First and foremost, if the meal is delayed or if special program events are taking place during the meal, the Kitchen needs to be aware of this immediately. This will help them control the timing of the food to ensure that hot food gets served hot and cold food, cold. It is best to communicate with the Interns running the meal (AM Interns for breakfast and lunch and PM Interns for dinner).

In addition to communicating special circumstances, there is a set of information that needs to be communicated at each meal. First you need to notify the Kitchen when you’re sending servers back into the Kitchen; second you need to notify them when the guests are entering the Dining Room. This lets the Food Service Staff best determine when to take food out of the warmers and start handing it out to the Servers. Next you need to communicate to the Kitchen when the Program team is praying because the Servers typically exit the Kitchen with the food directly after the pray has been said. Additional information that will be communicated to the Kitchen throughout the meal is if there are any empty tables, if there are any late arrivals to the meal, and when you believe it is time to serve the dessert.

How to Serve Class for the Servers

Upon your arrival you will partner with the Food Service Staff to train the Work Crew to be Servers; part of this will entail the specifics of serving a meal. Here is a list of what we will cover in our Server Class.

1. Always start with your name and always smile

2. 1st’s, special diets, then 2nd’s

3. Carry your serving tray at all times

4. Don’t stack platters or bringing back serving utensils

5. Ask how many people want seconds

6. Special Requests (“yes” mindset)

7. In and Out Doors

8. Dessert

9. No seconds on dessert

10. What to do when you are not serving (No parking on the dance floor)

11. Pre-bussing

Your way of serving the Servers is to ensure that they are accomplishing these things during the meal and correct them if they are not. If they are struggling to accomplish any of these (for example, getting a special request), your job is not to step in and start serving but to keep them calm and help them in any way possible. If you step in and start serving, you are then unavailable to help others if your assistance is needed. Your role is also to keep the Servers focused on the job at hand. It is easy for all of us after the first week to let down our guard and to take the meal time less seriously. However it is important to always be cognizant of the fact that this is our guests “week only” and to remember that every meal is “game time”. These campers only get that Red Thai Curry one time!

Walking through the Dining Room during a meal is a key opportunity to ensure that all tables are being served with love. If they are not or if the Servers need some fine tuning, this is a great time to take note of what needs to be refreshed or further explained.

Serving Dessert

One way to ensure a smoothly run meal is determining an appropriate time for serving dessert. We do not want to determine our guests’ readiness for dessert based on a set time, rather based on the course of the meal. First it is good to communicate with the Intern running the meal based on their need for dessert. Also, our desire is for you to start looking at guests’ plates about fifteen minutes into the meal. Are Servers still very busy with 2nd’s, is everyone still actively eating, are there guests who are doing nothing? Always keep in mind that it will take approximately three to five minutes for the dessert to reach the table from the time the Servers return to the kitchen for dessert. The Food Service Staff will partner with you the first week to help you determine when it is appropriate to start dessert. You will be trained on the signal which communicates dessert time to the servers. Once Servers are bringing out dessert, you continue to walk through the Dining Room ensuring that the meal is running smoothly.

Bussing the Dining Room is one time that can be especially hectic and stressful if you do not keep things organized. This is when it becomes essential that you are in complete charge of the Dining Room and your Work Crew Servers. A reminder from before: during Week 1, no job or task should be started unless you ask someone to begin that task. In order to keep these processes efficient and well-organized, we will train Servers to report back to you before starting a new job.

The best way to think of bussing the tables is to think, what do I need to put on the tables first for the next meal? This will help you determine what to bus off the tables first so that Pits can have it washed and ready for you. The first step in the bussing procedure is for all Servers to start organizing their own tables into like items. Once Servers have finished organizing their tables, you can have them start to assist those Servers who have not finished yet.

The best thing for you to do is to stand in one place and be available for questions and for directing people. In the first week it is essential that you do not pitch in and help because the bussing process will become chaotic and unorganized and will thus be less efficient and take longer. Once the Servers become more accustomed to the bussing procedure, you can start to lead by example and step in and help.

When all of the tables have been organized, it is time for the snake system of organization. As stated above it is best to start removing items from the tables in large waves. For each item that goes at each individual place setting it is best to have more than one Servers on the same task at the same time. Once you are down to serving items and platters, where there is only one or two per table, it is okay to assign each item to one person. Bus tubs, empty drink crates and silverware caddies are the pieces of equipment that will aid you in the bussing process. Our goal is to bring items into the Pits in an organized manner so that they wash all of the plates first, then all of the forks, etc. If we bring Pits only plates until all of the plates are removed from the tables it helps Pits to accomplish this goal in an efficient manner.

By the time you are done bussing all of the items off of the tables, all of the food and extra items should have been removed by a server. We will walk you through exactly how to bus when you arrive at Malibu Club but this should provide you with a general idea of the what needs to be accomplished during bussing. When all items have been removed from the tables it is now time to clean and prepare the tables for the setting time.

Bussing Order

1. Organize tables : Group items together, scrape “trash” onto biggest serving dish

2. Plates

3. Silverware

4. Trash

5. Food Scraps

6. Glasses

7. Serving Utensils

8. Serving Dishes & Pitchers

9. Cleaning tables – wipe food scraps into bins

10. Stack chairs

11. Sweep

12. Un-stack chairs

13. Clean & Sanitizing tables – Alpha (orange) spray and wipe, then omega (pink), then let dry.

The setting of the Dining Room always follows the Bussing procedure and is done before you and the Servers leave the Dining Room from the last meal. This allows us to ensure that everything is in place for the next meal and allows us to have a calm, organized pre-set period.

The first step in the process is to align the chairs to be certain that we are starting with a clean slate. If the meal has a tablecloth, it should have an equal amount hanging over the table all the way around. Once the canvas is set for the dinnerware, you can start the process of setting the tables. Just like during the bussing process, any item that is set at each individual place setting should have multiple people working on it at once and every Server should come back to you for a job when they need a new one.

Once all of the dinnerware is set, cereal (if setting for breakfast) and serving utensils may be placed on the table as well. We will give you a guide that will visually show you where those items need to be set for each meal. One of our goals is to set the leader up for as much success as possible. To help with this we first ask them all sit with their back to the stage since it the most inconvenient seats for seeing the program, thus serving the campers. Also with all leaders sitting in this way, the Servers can readily identify them and allow them to take the food from the server. Leaders can then use the serving utensils to help serve their friends and facilitate the meal. After resetting, the Dining Room can be surveyed, any secondary jobs completed, and the Servers can be instructed exactly what time they need to be where next.

Setting Order

1. Align chairs in their right positions

2. Set linens

3. Set centerpieces (including salt, pepper, ketchup, mustard, and hot sauce) and table tag holders back in their places

4. Plates

5. Napkins

6. Silverware

7. Glasses

8. Serving Utensils

Seating our guests for their week at camp is an essential part of helping them to feel at home and cared for. If a local Young Life area walks into the Dining Room to see tables with their name on it and the correct number of seats, they inevitably feel cared for. You play a main role in this endeavor as you will be directing the Work Crew in the setting of these tables. We have five top priorities in seating our guests:

• To have all of the tables for an area in near proximity to each other

• Enough seats for all of the guests

• For every table to have at least one leader at it

• A maximum of 52 tables total (our Dining Room maximum)

• To give guests as much room at each table as possible (8 top is ideal, 10 top least ideal)

At Malibu you will have some Assignment Team, Camp Staff, and Summer Staff sit in the Dining Room during the camper meal. Your 52 table Dining Room needs to include everyone who is at camp except those eating at the Work Staff meal. The Work Crew always eat together and eat one hour before the camper meal.

There are two areas of sanitation that affect you most: first the effective washing of your Servers’ hands and second the sanitation of the tables. First we would like to present two terms so that we can adequately describe what we are trying to accomplish: clean and sanitize. To be clean means to be free of visible soil. To be sanitary means to be free of harmful levels of disease-causing microorganisms and other harmful contaminants. Our goal is to have both a clean and sanitary facility and staff!

Hands

67% of all food–born illnesses are caused by staff not effectively washing their hands; this means if a guest gets sick because of something they ate, it is most likely because someone in the prepping/cooking/serving process did not properly wash his or her hands. You can prevent this by making sure that your Servers always effectively wash their hands whenever they are about to interact with food or already clean equipment.

First we need to know when you and your staff need to have sanitized hands. Our motto is, “When in doubt, wash your hands!” When Servers come to the Dining Room to do pre-sets, they need to wash their hands; when it is time to start a meal, they need to wash their hands; when it is time to set out clean place settings, they need to wash their hands. Anytime they go from an unsanitary task (bussing tables, going to the bathroom, pulling back their hair) to a sanitary one (serving a table, placing plates on the table, putting out fruit on the table), they need to wash their hands.

So what is the effective way to wash your hands? In order for your hands to be deemed sanitary, you need to first wet them, then scrub with soap and water for 20 full seconds, rinse, and then paper towel dry them. The hottest water bearable should be used for the scrubbing and rinsing of hands, and singing the ABC’s is a good estimate for the 20 second time allotment. When scrubbing your hands, you need to pay attention to your whole hand; this includes wrists, fingernails, underneath rings and watches, and between fingers. Your hands are now sanitized!

Tables

In order to provide a pleasant and safe dining experience, the tables that our guests sit at also need to be thoroughly cleaned and sanitized. A dry wipe, alpha spray, and omega spray are the tools we use to accomplish this. The dry wipe removes any particles of food left on the table so that the table can be thoroughly cleaned. The alpha spray is the cleaning agent that when used in conjunction with a clean and sanitized rag effectively cleans the table. Alpha spray is orange in color and is used first. The omega spray is the sanitizing agent that should be sprayed on the table, lightly covering the entire surface, and then left there to dry. Once the omega spray has dried the table is ready to be set for the next meal. Omega spray is light pink in color and is used last.

Another facet of presenting a clean and sanitary table is to avoid handling the dinnerware by its eating area. For example, when placing glasses on the table hold the glass by the bottom or side, not by the rim where the guest will place their mouth. Bowls and plates should be handled on the bottom, not the rim, silverware by the handle, and pitchers by the handle, etc.

Throughout the week of camp, there are multiple outdoor meals and snacks that are offered outside of the Dining Room. While your role and responsibilities change, these meals are still under your sphere of leadership and guidance.

For outdoor meals, the Food Service Staff will facilitate the presentation of the food and the timing of the meal. Outdoor meals typically become less organized and harder to manage because they happen less frequently and take place outside of a structured environment. Your role is to coordinate and manage your Work Crew in their meal specific jobs in order to guarantee they are where they need to be and when.

Both the use of music and the microphones in the Dining Room is up to your discretion. As Malibu Food Services, we only have 3 “rules” pertaining to music.

1. We ask is that the sound board, which contains the controls for both the music and the microphone, is an area that only you utilize. If every Server were to go back there to change the music and play with the microphone, then equipment ends up getting lost or damaged.

2. While presetting before 30 minute before meals, pause the music as we want our work crew to be completely focused on the task and the upcoming meal.

3. All music should not only be free of swearing, but free of other inappropriate lyrics or innuendos. Keep in mind that all music in the Dining Room can be heard at the pool and volleyball court by campers.

The most important thing to remember in the Pits is that you are not doing this by yourself. We are a team united in Christ to do God’s will. Our goal for you as the Pits Crew Boss is for you to have ownership over the Pits and all that takes place there. As the Food Service Camp Staff, we will equip you with systems and guidelines to make your month as efficient and trouble free as possible. Ultimately however, you are the one who will be running the

Pits on a daily basis and we want to partner with you to make your time here as productive and relevant to your personality and ministry as possible.

Your goal for yourself should be to spiritually lead, mentor and care for your Work Crew while providing an excellent atmosphere and environment where guests can experience Christ. The Pits Work Crew Boss role is a very challenging one in that you need to be both boss and friend to your Work Crew. In the first week it is important to set the tone for the month and keep Christ and serving guests the main focus.

We highly encourage you to plan fun surprises, theme days, make fun playlists, bring snacks, etc. to help encourage and motivate your team! Nothing helps scrubbing your 10000th plate like Merry Pits-mas or Pits Prom!

It is our goal and desire for you to set the tone for your Work Crew with the very first encounter that you have with them. As stated before, we view you as the ultimate authority and spiritual leader for your Dishwashers. One way to make this clear immediately is for you to take a central role in their orientation process. This training manual is one small facet of your training time and provides a framework for what we will cover with you when you arrive. You and a Food Service Camp Staff will meet to train you in everything covered in this manual. You will then decide what facets of the orientation you would like to lead and what you would like the Food Service Camp Staff to assist with.

This orientation time will not all be in one sitting and will be a continual process. You will work side by side with a Food Service Camp Staff during this process to make sure that all information is communicated clearly and in an organized fashion. Any ideas for the orientation time are gladly welcome and can be easily incorporated into our time. Below is an outline of what the Food Service Camp Staff would like to communicate to and train all work crew in. This is what has typically equipped kids to be successful immediately as Work Crew but all of this is flexible to meet your needs, personality style, and vision for the month.

• Our Foundation and Focus: This will consist of a charge to Servers as to what their primary goal and focus is for the month - To glorify God and enjoy Him through actively serving the needs of our guests and those around us in a loving manner. Mark 10:45, Ephesians 4: 1-6, 1Peter 4:7-11

• Basic Ground Rules:

1. No sitting on anything that food could or would be on

2. Clean as you go

3. Personal items hang on hooks on cardboard ramp and nowhere else

4. Wash your hands

5. Everything has a place; everything in its place

6. No grazing or eating in the kitchen or near the tables

7. Kitchen knives, don't touch them

8. In and Out Doors

9. Appropriate Dress

10. Cups and Glasses without lids. In your hands, in their storage area, or in pits, nowhere else.

11. Mopping of the dining Room must be done once a day (after dinner works best)!

• A Kitchen Tour

• Training on how to work everything in the pits

• Training on deep cleaning the pits

• No Armpits! T-Shirts only

• Shorts must be an appropriate finger tip length

• Closed Toed Shoes must be worn at all times in the kitchen – we provide some Crocs and Rainboots (and we highly recommend them!)

• Hair must be back/up if longer than chin length. Wearing a hat or headband is preferred but not required.

• Pits Gloves are provided and must be worn at all times

• Pits aprons are provided and recommended

To ensure that every dish, glass and pan is cleaned with care and precision, Malibu has developed systems to benefit the pits crews and manage the workload efficiently.

One Item at a Time

The key to running Dining Room dishes and service ware through in an efficient manner is to start one item at a time and not move on to another item until the first is done. Usually, a pits crew that takes longer to turn over the dishes from a meal has fallen into the trap of mixing items. (i.e, washing some plates, then running some glasses, washing more plates, doing a few bowls, etc.)

Deep Pits Smart Steps

Items in the deep pits tend to fall into 2 categories and should be handled in the following order: 1- Find items that need to soak, and put them in hot water to soak. 2- Spray and scrub out items that are ready to be cleaned and sanitized. Lastly, go back to the soaking items and begin to scrub, clean and sanitize them.

The River

At Malibu, we do not put food scraps in the trash, but instead send them down the “river,” which is just a large garbage disposal at the end of a channel of water in the dirty side of Pits. All dishes are scrubbed and wiped in the river before going into the Hobart. Food scraps are pushed along the river and into the garburator.

There are a few food items that cannot go down the garburator without clogging it, they should instead be placed in a slop bucket at the top of the stairs in the back of the kitchen. Please never put pineapple tops, watermelon rinds, bones, onion skins, large ends of carrots or broccoli, raw potatoes, egg shells, or coffee grounds in the river. Basically, anything that you would not put in your garbage disposal at home! If you ever have a question about something the kitchen puts in the river, ask the Food Services Manager before feeding it into the garburator!

Meal time can be very busy for the kitchen and Dining Room crews. You and your crew can help by being available to receive pre-bussed dishes and getting ahead on kitchen dishes while you wait for the meal to be over.

Pre-Bussing

Once campers have slowed down while eating, servers will be instructed to begin pre-bussing. They will offer to take away any unnecessary plates. During this time, dishes will be brought to the pits out of order. It is very, very important that you have people ready to empty the server trays as they come through the pits door. This will make it possible for servers to get back into the Dining Room as soon as possible to take care of our guests.

How to Organize the Post Meal Cleanup

The key to a quick and organized cleanup of the Dining Room dishes is to have a systematic approach that your entire team is aware of and on board with. While each Pits crew should find its own system and rhythm that works for their members, the following basic structure should be followed. The key thing to remember is that it is your job to make sure that items will be washed in the order that they will need to be set by the Dining Room. Things should be washed in this order outside of pre-bussed items.

• Plates

• Silverware

• Trash

• Food Scraps

• Glasses

• Serving Utensils

• Serving Dishes

• Pitchers

• Random Items/Kitchen Dishes

There are two areas of sanitation that affect you most, first the effective washing of your Dishwashers’ hands, gloves and aprons and two the sanitation of the tables. First we would like to present two terms so that we can adequately describe what we are trying to accomplish, clean and sanitize. To be clean means to be free of visible soil. To be sanitary means to be free of harmful levels of disease-causing microorganisms and other harmful contaminants. Our goal is to have both a clean facility and staff and a sanitary one!

Hands

67% of all food–borne illnesses are caused by staff not effectively washing their hands. That means that if a guest gets sick because of something they ate, most likely it will be because someone in the prepping/cooking/serving/ cleanup process did not properly wash their hands. You can prevent this by making sure that your dishwashers in charge of unloading always effectively wash their hands whenever they are about to handle clean dishes.

The first issue to tackle is when you and your staff need to have sanitized hands. Our motto is, “When in doubt, wash your hands!” In general, those dishwashers who will be handling dirty dishes have no reason to wash their hands, gloves or aprons. However those dishwashers who will be unloading and storing clean dishes will need to be especially diligent in sanitizing their hands, gloves and aprons.

So what is the effective way to wash your hands? In order for your hands to be deemed sanitary you need to first wet them, then scrub with soap and water for 20 full seconds, rinse, and then paper towel dry them. The hottest water bearable should be used for the scrubbing and rinsing of hands and singing the ABC’s is a good estimate for the 20 second time allotment. When scrubbing your hands you need to pay attention to your whole hand, this includes wrists, fingernails, underneath rings and watches, and between fingers. Your hands are now sanitized! As those unloading dishes will not know who last used their gloves or aprons, the same procedures can be used for sanitizing gloves and aprons. As an added precaution the omega spray (sanitizer) should be sprayed on the apron and gloves before starting the unloading.

Tables

In order to provide a clean and pest free environment, the tables in the pits also need to be thoroughly cleaned and sanitized. A hose down and squeegee, orange, and pink are the tools we use to accomplish this. The hose down removes any particles of food left on the table so that the table can be thoroughly cleaned. The orange is the cleaning agent that when used in conjunction with a clean and sanitized rag effectively cleans the table and removes any greasy grime. The pink is the sanitizing agent that should be wiped on the table, lightly covering the entire surface, and then left there to dry. Once the pink has dried the surface is ready for the next meal.

The key to a thorough and complete job in the pits area is completely finishing the job. Not only does this communicate to the rest of the work crew and our guests the pride you take in the work assigned to you, it sets you up for success for the upcoming meal. When the area looks disorganized, dirty and unfinished, it reflects poorly on your team and ends up compounding problems that will have to be addressed on the final day of the week which will cut into the work crew’s free time. On the other hand, a team that does a detailed and complete cleaning after every meal saves themselves time in the long run by keep the machine and surrounding areas in a state of constant upkeep. We strongly encourage all bosses to have a high expectation for the standard of cleanliness and completion. While there is no end to how detailed and clean you could keep your area, you will be given a detailed checklist of items that have to be done before you leave each shift.

Deep cleaning will happen each week and is vital to keeping up on the cleanliness of the Pits area all summer!

The first week of the session, assign kids to each cleaning job and this will be their job all session.

Hobart (Inside) – 2 people

• Remove everything from inside the Hobart and scrub in deep pits

• Spray and wipe inside of Hobart

• Tell Allie to Lime Away!

Hobart (Outside) – 1 person

• Wipe down top, front, sides with Green and Red

• Organize baskets and ducks

Dirty Side – 2 people

• Wipe and scrub top to bottom: racks, under the counter, under the bottom shelf

Walls and Shelf – 1 person

• Wipe and scrub top to bottom of all walls and the back shelf

• Throw away any trash and organize yellow crates

• Clean floor drain

Deep Pits – 2 people

• Scrub and sanitize sinks and top shelf

• Spray out underneath sinks

• Organize top shelf

Uniforms – Everyone

• Soak shoes in sanitizer

• Scrub and spray down aprons

Floors – Everyone

• Scrub with Sanitizing Wash and Walk

• Spray and Squeegee

(Floors are cleaned each day at the end of the day – this is just an extra good deep clean, getting underneath the Hobart, bussing area, and dirty side shelf!)

The following setting and bussing orders for the Dining Room are included so you will see the duties of the pits in the greater context of the Dining Room. As stated before, you will be the biggest help to the Dining Room when you can accomplish your tasks in a way that sets them up for their tasks.

Setting Order

1. Align chairs in their right positions

2. Set linens

3. Set centerpieces (including salt, pepper, ketchup, mustard, and hot sauce) and table tag holders back in their places

4. Plates

5. Napkins

6. Silverware

7. Glasses

8. Serving Utensils

Busing Order

1. Organize tables : Group items together, scrape “trash” onto biggest serving dish

2. Plates

3. Silverware

4. Trash

5. Food Scraps

6. Glasses

7. Serving Utensils

8. Serving Dishes & Pitchers

9. Cleaning tables – wipe food scraps into bins

10. Stack chairs

11. Sweep

12. Un-stack chairs

13. Clean & Sanitizing tables – Alpha (orange) spray and wipe, then omega (pink), then let dry.